Name: Crockpot Ratatouille
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8
Cuisine: Mediterranean
Ingredients: ¼ cup olive oil; ½ tsp black pepper; 1 large eggplant, cubed; 1 large onion, sliced; 1 tsp salt; 2 tbsp balsamic vinegar (optional); 2 tbsp tomato paste; 2 tsp dried oregano; 2 tsp dried thyme; 3 bell peppers (mixed colors), sliced; 3 medium zucchini, sliced; 4 cloves garlic, minced; 6 ripe tomatoes, diced (or 2 cans diced); Fresh basil for garnish

Enjoy Crockpot Ratatouille, a vibrant Mediterranean vegetable stew with layered eggplant, zucchini, bell peppers, and tomatoes slow-cooked in garlic-herb sauce. This healthy, plant-based dish is bursting with fresh summer flavors and effortless to prepare.

Why You’ll Love This Recipe

Crockpot Ratatouille is a celebration of Mediterranean vegetables—eggplant, zucchini, bell peppers, and tomatoes slow-cooked until meltingly tender in a fragrant garlic-herb tomato sauce that tastes like a Provençal summer. It’s naturally vegan, gluten-free, low-calorie, and packed with fiber and antioxidants, making it perfect for healthy eating, weight loss, or meatless Mondays. The slow cooker does all the work, gently melding flavors while you’re away, and the result is a versatile dish that’s delicious hot, cold, or at room temperature. Serve as a main with crusty bread, over pasta, or as a side—this recipe turns simple veggies into something truly special.

Recipe Tips and Tricks

Cut Veggies Uniformly → Ensures even cooking.
Salt Eggplant → Reduces bitterness and excess moisture.
Layer Strategically → Heavier veggies at bottom.
Use Good Tomatoes → San Marzano or fire-roasted for depth.
Don’t Stir Too Much → Preserves layered look (stir gently at end).
Finish with Fresh Herbs → Basil or parsley at end for brightness.

Yield: 8 Servings

Crockpot Ratatouille

Vibrant slow-cooked Mediterranean vegetable stew—healthy, flavorful, and effortless.

Prep Time 20 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 30 minutes

Ingredients

¼ cup olive oil
½ tsp black pepper
1 large eggplant, cubed
1 large onion, sliced
1 tsp salt
2 tbsp balsamic vinegar (optional)
2 tbsp tomato paste
2 tsp dried oregano
2 tsp dried thyme
3 bell peppers (mixed colors), sliced
3 medium zucchini, sliced
4 cloves garlic, minced
6 ripe tomatoes, diced (or 2 cans diced)
Fresh basil for garnish

Instructions

Salt Eggplant → Cube eggplant, salt generously, let sit 20 min; rinse and pat dry.
Prep Veggies → Slice zucchini, peppers, onion evenly.
Layer Crockpot → Start with onion and garlic at bottom.
Add Eggplant → Layer salted eggplant next.
Tomato Base → Mix diced tomatoes, tomato paste, oregano, thyme, salt, pepper.
Pour Sauce → Spoon half tomato mixture over eggplant.
Layer Remaining → Add zucchini and bell peppers.
Top Sauce → Cover with remaining tomato mixture and olive oil.
Slow Cook → Low 6–8 hours or high 3–4 hours until veggies are tender.
Finish Bright → Stir in balsamic and fresh basil; serve warm or room temp!

Notes

Salting eggplant removes bitterness—don’t skip.
No need to peel veggies—skin adds nutrition and color.
Flavors deepen overnight—perfect leftovers.
Serve with crusty bread, over pasta, or with grilled protein.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 144Total Fat 9gSaturated Fat 1gUnsaturated Fat 8gCholesterol 23mgSodium 295mgCarbohydrates 14gFiber 4gSugar 8gProtein 4g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.